How much does a spit braai cost?

R100 – R220 / person This is the price for a braai/spit braai warm buffet menu for one person (around 200g meat portion). The price depends on the chosen meat and side dishes. It typically consists of (spit) braaied cuts of lamb, beef, chicken, etc.

How many people does a spit braai cater for?

Catering for a minimum of 30 people. Please Note: Maximum Lamb weight is 22/23KG for maximum tenderness & flavour. From a whole lamb (bone in).

How many does a spit feed?

Figuring out how much you’ll need to feed the masses can be difficult, but with our experienced spit experts are glad to help. It is best to allow 350g per person and make sure you allow 20% for shrinkage. As a guide, here are some example quantities: 15 People @ 350g each = 5.25kg plus 20% shrinkage = 6.30kg in total.

How much is a lamb on a spit?

Lamb/beef/pork will range between $10-$20 per kilo depending on the cut so at $2.50-$5 per person, it’s certainly well worth doing it yourself. A whole lamb weighing 17kgs costs around $200 ($12 per kilo). This is the most common size lamb you’ll find at the local butcher and is referred to as a spring lamb.

What food goes with spit braai?

15 of the very best braai side dishes

• Creamiest potato au gratin.
• Grilled sweetcorn.
• Creamy mushroom potato bake.
• Best ever garlic bread with Parmesan and coriander.
• Creamy potato bake with caramelised onion.
• Butternut and onion gratin.
• Mielie bake.
• Biltong, feta and mushroom pap tert.

What do you serve with a spit braai?

Braai served with pap (a traditional South African porridge made from maize meal) is a classic braai-time side dish. One of the most common side dishes is “pap”. Good old pap is a traditional porridge made from mielie-meal ground corn, also known as maize or other grain.

How much lamb do I need for 20 adults?

Plan on buying 1/3 of a pound of boneless lamb per person, or 1/2 to 2/3rds of a pound of bone-in lamb.

How long does a spit braai take?

On the day of the spit braai, place the lamb over the spit with coals underneath the legs and shoulders. Spit-Roast the lamb for about 5 hours, with the spit turning about 45 degrees every minute.

How many people can 1 whole lamb feed?

How many people can a lamb roast feed? A whole lamb on the roast can feed up to 45 people, which makes it the perfect catering options for smaller events. We advise that the recommended minimum number for a lamb roast is 14 people.

Do you cut the fat off leg of lamb?

Marbling through the meat is known as intramuscular fat and it makes the lamb juicy (and tasty!) throughout. External fat is fat to be removed before cooking as it can cause spitting and is generally unappetising.

How many people can a spit feed?

A Spit Roast can cater from around thirty to ninety guests. Remember, if you are worried about how many guests a Hog Roast serves, we at Big Roast have a roast packages to suit all size events.

Which is better bone-in or boneless leg of lamb?

Because the bone acts as an insulator, boneless lamb leg cooks faster than bone-in lamb leg, giving you more leeway in terms of hitting the exact doneness you want, but this advantage can be easily mitigated with careful monitoring and a good thermometer.

Which part of lamb is best for BBQ?

The best cuts to go for are the loin, leg, rump, and ribs. You can grill up these cuts just as you would pork or beef, but you will get something extra, namely a tough, strong flavor meal. The secret of cooking lamb and mutton is in the tenderizing and marinating.

Which is tastier lamb leg or shoulder?

As a roast, the shoulder is prized by foodies for its flavour, which is richer than leg. It can be traditionally roasted, or slow cooked to bring out its full flavour and make it incredibly tender.

Do you grill leg of lamb fat side up or down?

Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

Do you leave fat on leg of lamb?

If it’s ridiculously thick, you can take some of it off. (OR, cut shallow cross hashes in the fat layer–NOT so deep that you go down into the meat–so that it renders faster.) But I always leave a layer on and roast it fat side UP. This helps keep the meat moist, and bastes it as it cooks.